Cheezy Polenta Jalapeño Poppers with Mango Salsa

When you think of Jalapeño Poppers (or at least when I do), you may think of a high calorie, deep fried, refined carbohydrate containing, cheese stuffed jalapeños served at a bar, party, or during football season with friends. I’m here today to give this beloved bar food to many a huge makeover, Nutrition Stripped style. Introducing a gluten-free, dairy-free (yes, no cheese friends), lower calorie jalapeño popper with a delicious and fresh mango salsa on the side. Move over greasy jalapeño poppers and make room for the new and improved Cheezy Polenta Jalapeño Popper with Mango Salsa!

If you’re wondering why jalapeño poppers are on my mind in the middle of August, that’s a legit question. Answer: I have SO many jalapeños growing in my garden I must use them up, recently I’ve been picking about four a day! As I was brainstorming out loud, I came up with a perfect idea to try out. My sweet is a huge cheese lover, and if you have followed me for a while I’m sure you can infer I’m not a cheese or dairy lover, so when I told him I was making jalapeño poppers he was elated, but little did he know this would be a non-dairy, healthy RECIPE MAKEOVER and guess what, it was a hit!

The filling of jalapeño poppers are what makes them so delicious, a thick, creamy, cheesy filling that pours out when you sink your teeth into the soft cooked jalapeño. To recreate this same mouthfeel without using three pounds of cheese (please catch my sarcasm here) as in most traditional jalapeño popper recipes, I looked to the great and versatile polenta. What’s polenta? Polenta is simply cornmeal boiled into a porridge consistency. It’s used in many cultures and regions around the world and be prepared in may ways including boiling (as mentioned), baked, fried, made into pancakes, stuffings, etc. If you’ve never tasted it before it has a slightly sweet taste and absorbs flavors, spices, and seasonings very well (a.k.a. it’s a blank canvas!).

Note to dairy cheese lovers | If you would like to add cheese to this, go for 1/2 cup of part-skim mozzarella or monterey jack, cream cheese, or a 1/2 cup cottage cheese. When melted together with polenta this would also be a suitable filling for the cheese lovers out there who want to cut back a little on the calories from using so much cheese, instead of opting out of using cheese completely; this allows you to get some flavor without the caloric density.

Non-dairy friends, you may also add in 1/2 cup of vegan “cheese” such as these brands (Daiya, Trader Joe’s Vegan Mozzarella, TEESE, or Follow Your Heart) if you choose. I’m not a huge fan of processed cheeses even if they are dairy-free, but every once in a while they make a dish like this more enjoyable and familiar. If you want my opinion, out of the bunch mentioned, Trader Joe’s wins my heart and stomach. You can also make a simple cashew cheese to stir in.

These jalapeño poppers are HOT! That’s why this Mango Salsa is a perfect condiment to cool your mouth and balance the heat and spiciness with a tangy sweet flavor from the mango and lime. Also, have an open mind with these poppers, they are not made with nor cooked how classic jalapeño poppers are. These are baked and will have a different texture, but they’re still so delicious and satisfy that craving for poppers! If you want to try to lightly fry them, do so lightly in coconut oil or olive oil.

Share Your Thoughts

Wow! Everything about this looks amazing and it’s so creative. I’ve been meaning to get more familiar with polenta and this looks like a perfect way to give it a shot, using it to add the creamy texture to these poppers.

The the almond meal coating idea is perfect but I’m wondering what I could use for step 1 of the coating to replace the egg… I could imagine a water + flour mixture possibly working?

Hi Andrew! Thank you for the kind words, I’m glad you enjoy the recipe! As far as a vegan coating- egg replacer may work (prepared vegan egg replacer mix) or as you said flour and water may work, I have to say I didn’t try without an egg. If you do try, let me know! Thanks for stopping by ;)

I made these this weekend and they were so delicious. I had some cashew cream made for another recipe and added it to your mixture. I also didn’t use egg and used egg replacer (from a box) instead. It still stuck pretty well. Thanks for the great recipe! I’m so excited I ran across your blog! It is so inspiring!

Im a confused by your instructions. You say:
“¼ cup polenta (prepared from package directions, organic polenta)”
and
“Mix the prepared polenta, spices, nutritional yeast, etc. in a bowl and mix until combined.”
Does this mean cook it first before creating the filling? or use it straight from the package to make your filling?
Does this mean the polenta is getting cooked twice? im not super familiar with polenta so maybe im missing something. Thanks for the help i would love to make this as a pre thanksgiving appetizer! Happy Holidays

Hi Colton!
Polenta you can buy in a package with directions on how to cook. You’re mixing the cooked polenta with the nutritional yeast and spices etc. in a large mixing bowl, then using it as a filing and baking together with the jalapenos. Hope that helps and I hope you enjoy it :)

These poppers look delicious! I would like to bring them to a dinner party as an appetizer, but would like more of a dip to keep the dish finger food, (the mango salsa looks like a fork would be needed). Do you have any suggestions for a ‘cool in’ dip? What if I blenderized the mango salsa to make it dipping material?

Hello! | Nutrition Stripped is your guide to living whole and eating well! As a Dietitian Nutritionist and lover of all things healthy, I'll show you how simple and delicious the whole foods lifestyle can be! Here you'll find resources, fitness, plant-centric and gluten free recipes, nutrition advice, a glimpse into my lifestyle, and ways to work with me privately. I hope you enjoy browsing my recipes and trying them in your kitchen! [Nashville, TN]

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